300g peeled raw tiger prawns
6 to 8 garlic cloves, finely chopped
½ thumb-sized piece of ginger, peeled and finely chopped
1 large red pepper, finely chopped
1–2 spring onions, finely chopped
1 tablespoon Sichuan peppercorns
1. Butterfly the prawns, cutting through the shells on the back, running your knife through the flesh to open them. Stop slicing just before the tail to keep it intact. Scrape the black digestive tract, then place the butterfly prawns in a bowl and wash well in cold water. Score the prawns horizontally four to five times so that they open well during cooking, then sprinkle them with cornstarch.
2. For the spice blend, toast the Sichuan peppercorns in a dry skillet, swirling over medium heat for one to two minutes until they pop and become fragrant. Add the salt to the pan, then transfer to a pestle and mortar or spice grinder, add the white pepper and sugar and pound or grind to a powder.
3. Heat two to three tablespoons of oil in a frying pan and bring to high heat. Place the prawns flesh side down in the pan and fry for three to four minutes, until they begin to pink. Flip and cook shrimp until pink all over, then remove from skillet.
4. Build your “wok clock” (i.e. arrange your prepared ingredients on a plate before cooking them, in the order you need them): Start at noon with the garlic, then the ginger, red pepper and spring onions, the spice mix and finally the sautéed shrimp.
5. Heat one to two tablespoons of oil in your wok over medium heat. Add the garlic, stirring constantly until it starts to brown and separates a bit – about 30 seconds. Then add the ginger, chilli and spring onions. Pour in the spice mix and immediately add the cooked shrimp to the wok. Toss five to six times in the wok to evenly coat the shrimp before serving.
School Of Wok by Jeremy Pang: Delicious Asian food In Minutes is published by Hamlyn, priced at £20. Photograph by Kris Kirkham. Available now.